Chicken Madras

Location: Wolverhampton
Era: Current


Aloo Ghobi is my least favourite food – basically it is spicy cauliflower that has been boiled that you then make a stew out of and then add mashed potato. My favourite food is chicken madras – basically a really nice chicken curry with a bunch of spice to it. Balti is also good – a mixture of everything – rice, curries, breads. My favourite British food is probably chicken lasagne.

On Sunday I tend to have McDonalds, KFC or Nando’s. To the people of the future – KFC is a lovely restaurant that is sick, McDonalds does beautiful burgers with salty fries and Nando’s is an all-round expensive nice restaurant with caviar. On my birthday I would have lamb samosa – a samosa with spiced mince lamb inside, with peas too. Sometimes we have chicken samosa too.

My favourite school meal is a good shepherds pie, my favourite school meal desert would be an ice cream roll and my favourite drink would be chocolate milk. My least favourite school meal is probably the terrible square pizza with the square crust. I either like certain foods, or I don’t.
My favourite drinks are 7up, Coca Cola, Fanta with the banta or my favourite drink of all time – Miranda. It’s only available in London and it comes in orange or cherry flavour. Water is my least favourite drink.
My favourite snack before bed is a bit of Nutella on bread or on a pancake, or some chocolate cake, or a hot chocolate. My favourite standard snack is Pringles – sour cream and onion or Texas barbeque flavour.”
Sukhman Kapoor


Ingredients

  • 2 tbsp garam masala
  • Half a cup of vegetable oil
  • 4 chicken breasts chopped chunky
  • 1 onion
  • 2 cloves garlic
  • 1 inch of fresh
  • ginger
  • 1 tsp turmeric
  • 2 tsp hot chili powder
  • Third of a tube of tomato puree
  • 1 can of chopped toms
  • Salt & pepper
  • Fresh coriander


Method

Heat a pan up and then add the garam masala – cook for a minute or two to awaken the flavour. Now set this aside.

In the same pan, add some oil and cook the chicken through, then set aside.

In the same pan, add more oil and cook the onions and garlic until softened.

Add the ginger. Then add all of the other spices and the tomato puree. Heat through.

Add the chicken, garam massala and chopped tomatoes to the pan.

Bring to a boil and then simmer for 10 minutes.

Season to taste and serve with a smattering of fresh coriander.

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